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2
for LunchMedium
By Yan-Kit So
Published 1992
These dried cotton-threadlike noodles, handmade and plaited into thin cakes, come from Amoy, Fujian Province, hence their name. They are very popular in Taiwan and Singapore, as there are many Chinese of Fujianese origin living there. The key to this dish lies in very quickly deep-frying the vermicelli so that they become neither lumpy nor mushy. This can be done hours, or even a day, in advance, as long as they are kept from going rancid.